We have been home from vacation for five days, and I’ve spent four of them editing my book. The first pages arrived on Monday morning, just as I was emptying the last of the sand from our beach bags, and I’ve spent very little time on anything else since then. I’ve retested a recipe, reread almost the entire book, and marked up passages and pages with my trusty red pen with hopes of fine tuning this thing into the best it can possibly be.
Naturally, this means I’ve done little else, including cooking. Dinners have been pieced together with whatever we’ve found in the fridge and turned into salads and pastas. I did manage to make turkey burgers one night, and we cooked some sausages another, and that’s about it. The funny thing is, no seems to mind at all. That’s likely due to all of us requiring a little detox post-holiday, so the timing was actually pretty good on the part of my publisher, not that they were even aware of our dietary needs at this time.
Speaking of dinners, the week before we went away we ate nothing but salads as I was testing some recipes for SavvyMom. I did a “Salad for Supper” series on their site, and we had a few winners at our table that week. Hands down the favourite of everyone in the house was the Asian chicken and cabbage salad. This take-out fake-out tastes like something you’d find in popular fast food restaurants, only it’s made at home in less than thirty minutes, and boasts a plateful of fresh flavours the whole family will love. Ben ate it for meals and snacks and kept coming to kitchen to ask for more servings, so I know we’ll have that dish on repeat for the rest of the summer.
Rob and I were partial to the niçoise salad platter, a guest-worthy dish that’s a cinch to put together despite the lengthy list of ingredients. When served with a loaf of crusty bread, quality cheeses and chilled rosé you’ll have a French-inspired dinner that your friends and family are sure to fawn over.
Lastly, the Mediterranean orzo salad I cooked up is ideal for summer for a few reasons: it’s quick cooking and inexpensive, fits nicely on a spoon, and travels well, making it an excellent candidate for summer potlucks and picnics. It can also be made up to a day in advance, and actually tastes better when you do so, allowing the flavours to marry while mingling in the fridge.
Have you been making any fabulous salads for supper this summer? Do fill me in…